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Dressing: In small bowl, stir together vinegar, soy sauce, chili garlic sauce, vegetable oil, ginger and sesame oil. Set aside.
Salad:
In large heatproof bowl, separate noodles; add carrots and red pepper.
Cover with boiling water; let stand for 3 to 4 minutes or until noodles are softened.
Drain in large colander and return to large bowl.
Cut noodles with kitchen scissors to make them easier to toss and eat.
Add plums and green onions; pour dressing overtop and toss well.
Add peanuts (if using) and cilantro; toss again.
Taste and season with salt and pepper and more cilantro, as needed.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.